Getting started in the restaurant business needs to happen fast, because running a practically-empty establishment will quickly cause your costs to start spiralling out of control. You need to drum up some interest before that happens, so what can you do to get the word out?

Firstly, you need to make sure you start a coherent marketing plan that you can build on. Learning lessons early on is absolutely crucial and will shape the next stage of your development. Ensure you keep track of how your first customers found out about you, so you know which methods work best for you. Make sure you know who you’re targeting, too, because different demographics will be easier to reach through certain channels. Here are some of the ideas you might want to start trying, however.

1) Stand out in your location

One thing it’s important to get right is the look and feel of your actual restaurant. If the décor inside is attractive and you’re grabbing attention visually from passers-by, this will really help get you off the ground.

2) React to your surroundings

Things going on in your local area will have an immediate impact on your business. If more people are nearby for any specific reason, act fast and come up with a relevant promotion to draw them in. This brings us onto our next point…3) Offer discounts to gain interest

People who are just starting out in the restaurant business are often horrified with the idea of cutting their prices, because they’re barely taking any money as it is. However, you shouldn’t be afraid to temporarily slash prices for promotions, because getting your name out there is much more important to begin with.

4) Start with a website

Your online presence will be especially vital in the early stages, because digital marketing is cheaper than traditional alternatives on the whole. You will need a website to begin with, and this has to really capture your restaurant’s personality in a creative and professional way. It should also be optimised for local searches so people find you on Google and other search engines.

5) Build your social presence

Social media is mostly free to use, and you can generate a lot of publicity quickly as long as you know who you are targeting. Reach out to influential users in your area and start building up a conversation on Twitter, and make sure people can check in and leave reviews for you on Facebook. Someone needs to be monitoring your social channels to keep up conversations between your brand and your customers.

6) Sell gift certificates

One easy way to get extra sales from your happiest customers is to offer gift cards for your restaurant. That way, when people say they’re going to recommend their friends visit you, you can encourage them to go one step further and buy their meal in advance.

7) Sponsor local events

To get your name out there, sponsoring a local sports team or a one-off event will help you gain a lot more exposure and interest quickly. This creates a nice sense of familiarity and gets you networking with influencers locally.

8) Loyalty discounts

This is a very easy solution for getting the most out of customers who love your food. Keep them coming back with the promise of getting something for nothing after a certain number of visits.

]]>Getting started in the restaurant business needs to happen fast, because running a practically-empty establishment will quickly cause your costs to start spiralling out of control. You need to drum up some interest before that happens, so what can you do to get the word out?

Firstly, you need to make sure you start a coherent marketing plan that you can build on. Learning lessons early on is absolutely crucial and will shape the next stage of your development. Ensure you keep track of how your first customers found out about you, so you know which methods work best for you. Make sure you know who you’re targeting, too, because different demographics will be easier to reach through certain channels. Here are some of the ideas you might want to start trying, however.

1) Stand out in your location

One thing it’s important to get right is the look and feel of your actual restaurant. If the décor inside is attractive and you’re grabbing attention visually from passers-by, this will really help get you off the ground.

2) React to your surroundings

Things going on in your local area will have an immediate impact on your business. If more people are nearby for any specific reason, act fast and come up with a relevant promotion to draw them in. This brings us onto our next point…3) Offer discounts to gain interest

People who are just starting out in the restaurant business are often horrified with the idea of cutting their prices, because they’re barely taking any money as it is. However, you shouldn’t be afraid to temporarily slash prices for promotions, because getting your name out there is much more important to begin with.

4) Start with a website

Your online presence will be especially vital in the early stages, because digital marketing is cheaper than traditional alternatives on the whole. You will need a website to begin with, and this has to really capture your restaurant’s personality in a creative and professional way. It should also be optimised for local searches so people find you on Google and other search engines.

5) Build your social presence

Social media is mostly free to use, and you can generate a lot of publicity quickly as long as you know who you are targeting. Reach out to influential users in your area and start building up a conversation on Twitter, and make sure people can check in and leave reviews for you on Facebook. Someone needs to be monitoring your social channels to keep up conversations between your brand and your customers.

6) Sell gift certificates

One easy way to get extra sales from your happiest customers is to offer gift cards for your restaurant. That way, when people say they’re going to recommend their friends visit you, you can encourage them to go one step further and buy their meal in advance.

7) Sponsor local events

To get your name out there, sponsoring a local sports team or a one-off event will help you gain a lot more exposure and interest quickly. This creates a nice sense of familiarity and gets you networking with influencers locally.

8) Loyalty discounts

This is a very easy solution for getting the most out of customers who love your food. Keep them coming back with the promise of getting something for nothing after a certain number of visits.

You may start your restaurant business with the best intentions, but it can be hard to keep up with every area you’re trying to improve. Eventually, some factors may be letting you down. If you want to boost your overall level of service and your reputation, here are some sensible steps to consider.

1) Draw up service guidelines

Have a written agreement for your staff which explains what your ideal restaurant service is like. When expectations are written down, even if they seem like common sense, it helps to encourage consistency and ensure all staff are clear on their objectives.

2) Provide personal plans

Building on the initial guidelines you have created, a personal development plan for every individual staff member should be a priority. This ensures specific issues are tackled systematically and the right support is available.

3) Plan your hiring process

It’s important to look for new talent all the time, focusing on people who are passionate about providing great quality service at all times, as well as learning new skills and improving. Skills can be taught, so place more emphasis on the person. Training for new staff must be consistent and thoroughly planned.

4) Get the right supplies

You can quickly create an unprofessional image for your restaurant if you’re consistently having to make excuses because basic items have run out or gone missing. Cutting corners on the essentials is likely to have a knock on effect, making your staff and customers feel like you don’t care.

5) Train staff constantly

Every day is a new opportunity for development and gaining new experience. Staff in your restaurant need to always be learning more about the level of service they should be providing, and gradually becoming more effective.

6) Offer a great leadership service

Service works both ways – if employees feel supported at work, they are much more likely to pass on that positive feeling to customers. Overly harsh management can destroy a productive sense of team spirit, so try to steer away from this.

7) Let people show initiative

On a related note, team members might feel stifled by their instructions at times and this crushes any initiative they might want to show. Going above and beyond for customers is something to be encouraged, so trust your staff to deviate from the everyday rules if they’re providing the service that customer needs.

]]>You may start your restaurant business with the best intentions, but it can be hard to keep up with every area you’re trying to improve. Eventually, some factors may be letting you down. If you want to boost your overall level of service and your reputation, here are some sensible steps to consider.

1) Draw up service guidelines

Have a written agreement for your staff which explains what your ideal restaurant service is like. When expectations are written down, even if they seem like common sense, it helps to encourage consistency and ensure all staff are clear on their objectives.

2) Provide personal plans

Building on the initial guidelines you have created, a personal development plan for every individual staff member should be a priority. This ensures specific issues are tackled systematically and the right support is available.

3) Plan your hiring process

It’s important to look for new talent all the time, focusing on people who are passionate about providing great quality service at all times, as well as learning new skills and improving. Skills can be taught, so place more emphasis on the person. Training for new staff must be consistent and thoroughly planned.

4) Get the right supplies

You can quickly create an unprofessional image for your restaurant if you’re consistently having to make excuses because basic items have run out or gone missing. Cutting corners on the essentials is likely to have a knock on effect, making your staff and customers feel like you don’t care.

5) Train staff constantly

Every day is a new opportunity for development and gaining new experience. Staff in your restaurant need to always be learning more about the level of service they should be providing, and gradually becoming more effective.

6) Offer a great leadership service

Service works both ways – if employees feel supported at work, they are much more likely to pass on that positive feeling to customers. Overly harsh management can destroy a productive sense of team spirit, so try to steer away from this.

7) Let people show initiative

On a related note, team members might feel stifled by their instructions at times and this crushes any initiative they might want to show. Going above and beyond for customers is something to be encouraged, so trust your staff to deviate from the everyday rules if they’re providing the service that customer needs.

There’s a lot of potential for things to go wrong in the restaurant business, but one of the worst possibilities is a major health and safety issue. Something serious can easily bankrupt a successful restaurant, so consider the following areas to ensure you’re complying with the law and taking reasonable steps to keep everyone safe, including staff and customers.

Cleaning up spillages

Spills from food can be breeding grounds for bacteria, which is a major risk to customers eating your food and the future of your business. Spillages of food and liquids can also cause slips easily, especially on smooth kitchen floors. It’s important that someone (or everyone in the kitchen) is responsible for cleaning up immediately to avoid any risk of avoidable accidents occurring.

Regular professional cleaning

Commercial kitchen deep cleaning services, including ductwork and canopy cleaning, are important for restaurant safety and hygiene and you should have professional cleaning carried out regularly in addition to the day-to-day maintenance your staff handle themselves. This kind of cleaning is also vital for fire safety, as extractors and ducts can eventually collect fat deposits which significantly increase the potential risk of a fire breaking out.Untidy or damaged work area

Aside from keeping your commercial kitchen clean, it needs to be fully organised and maintained to the highest possible standard. This means items that are getting in the way and causing a trip hazard need to be elsewhere, including all unnecessary bags and boxes as well as wires and cables for appliances. Floors, surfaces and appliances should be kept in good condition too, and any repairs dealt with immediately.

Handling sharp blades

An extremely common cause of accidents in restaurant kitchens is having an accident with a knife. Ensure everyone is trained on sharpening and using knives before they start work, and everyone knows which knives are suitable for particular tasks. Knives also need to be used on a suitable surface, washed and stored carefully.

Manual handling

It might be necessary to have staff move heavy items around to keep the kitchen functioning, but you need to ensure that appropriate measures are in place to do this. Improper handling of heavy items can cause injuries as well as long-term health conditions including back problems. A combination of training in the correct techniques and using the right equipment can avoid most of these risks in a restaurant.

Skin conditions

It may surprised you to hear that the most common cause of ill health in a restaurant work environment is dermatitis, usually resulting in itching or damaged skin, especially on the hands. The cause is usually harsh cleaning products coming into contact with the skin too often. Using gloves and utensils for washing up can alleviate the problem, as well as using moisturiser products to prevent hands drying out due to frequent washing.

]]>There’s a lot of potential for things to go wrong in the restaurant business, but one of the worst possibilities is a major health and safety issue. Something serious can easily bankrupt a successful restaurant, so consider the following areas to ensure you’re complying with the law and taking reasonable steps to keep everyone safe, including staff and customers.

Cleaning up spillages

Spills from food can be breeding grounds for bacteria, which is a major risk to customers eating your food and the future of your business. Spillages of food and liquids can also cause slips easily, especially on smooth kitchen floors. It’s important that someone (or everyone in the kitchen) is responsible for cleaning up immediately to avoid any risk of avoidable accidents occurring.

Regular professional cleaning

Commercial kitchen deep cleaning services, including ductwork and canopy cleaning, are important for restaurant safety and hygiene and you should have professional cleaning carried out regularly in addition to the day-to-day maintenance your staff handle themselves. This kind of cleaning is also vital for fire safety, as extractors and ducts can eventually collect fat deposits which significantly increase the potential risk of a fire breaking out.Untidy or damaged work area

Aside from keeping your commercial kitchen clean, it needs to be fully organised and maintained to the highest possible standard. This means items that are getting in the way and causing a trip hazard need to be elsewhere, including all unnecessary bags and boxes as well as wires and cables for appliances. Floors, surfaces and appliances should be kept in good condition too, and any repairs dealt with immediately.

Handling sharp blades

An extremely common cause of accidents in restaurant kitchens is having an accident with a knife. Ensure everyone is trained on sharpening and using knives before they start work, and everyone knows which knives are suitable for particular tasks. Knives also need to be used on a suitable surface, washed and stored carefully.

Manual handling

It might be necessary to have staff move heavy items around to keep the kitchen functioning, but you need to ensure that appropriate measures are in place to do this. Improper handling of heavy items can cause injuries as well as long-term health conditions including back problems. A combination of training in the correct techniques and using the right equipment can avoid most of these risks in a restaurant.

Skin conditions

It may surprised you to hear that the most common cause of ill health in a restaurant work environment is dermatitis, usually resulting in itching or damaged skin, especially on the hands. The cause is usually harsh cleaning products coming into contact with the skin too often. Using gloves and utensils for washing up can alleviate the problem, as well as using moisturiser products to prevent hands drying out due to frequent washing.

It’s a widely known fact that entering into a new business is always a big risk. Restaurants come with an even higher risk than most start-ups, party due to fierce competition and other external forces. However, the complex set of considerations that have to be factored in by any new restaurant owner is probably the reason most new ventures fail. You’re unlikely to succeed if you fail to think about all the fundamental practical aspects of your restaurant, such as the following.

Of course, deliveries and distribution will be related to your location, but this needs to be perfect for many other reasons. Where are your target customers? Are you in an area that fits with the concept of your restaurant? Are you far away from where most people live, and if so, is your food going to be worth travelling for?Legal requirements

Opening a restaurant requires certain permits from the beginning, and this becomes more complicated if you’re planning to serve alcohol as well as many other potential factors. Planning permission is sometimes forgotten when calculating how long it should take to set up a restaurant from scratch, plus you have employees and taxes to think about. You might even be subject to legal restrictions depending on your precise location, which can cover everything from parking to cooking, so it’s best to do your research.

Investment funds

A lot of logistical nightmares end up being about money at the end of the day. You might not need a giant cash reserve to get started, but you need to at least have the resources to get everything done and paid for. Emergency backup money is certainly not an optional bonus. Underestimate what you hope your profits will eventually be, plan your budget accordingly, and make sure you can access loans if you need to.

]]>It’s a widely known fact that entering into a new business is always a big risk. Restaurants come with an even higher risk than most start-ups, party due to fierce competition and other external forces. However, the complex set of considerations that have to be factored in by any new restaurant owner is probably the reason most new ventures fail. You’re unlikely to succeed if you fail to think about all the fundamental practical aspects of your restaurant, such as the following.

Of course, deliveries and distribution will be related to your location, but this needs to be perfect for many other reasons. Where are your target customers? Are you in an area that fits with the concept of your restaurant? Are you far away from where most people live, and if so, is your food going to be worth travelling for?Legal requirements

Opening a restaurant requires certain permits from the beginning, and this becomes more complicated if you’re planning to serve alcohol as well as many other potential factors. Planning permission is sometimes forgotten when calculating how long it should take to set up a restaurant from scratch, plus you have employees and taxes to think about. You might even be subject to legal restrictions depending on your precise location, which can cover everything from parking to cooking, so it’s best to do your research.

Investment funds

A lot of logistical nightmares end up being about money at the end of the day. You might not need a giant cash reserve to get started, but you need to at least have the resources to get everything done and paid for. Emergency backup money is certainly not an optional bonus. Underestimate what you hope your profits will eventually be, plan your budget accordingly, and make sure you can access loans if you need to.

]]>https://emilesrestaurant.com/how-do-you-handle-logistics-in-the-restaurant-business/feed/0How to source local and sustainable ingredients as a food service operatorhttps://emilesrestaurant.com/how-to-source-local-and-sustainable-ingredients-as-a-food-service-operator/
https://emilesrestaurant.com/how-to-source-local-and-sustainable-ingredients-as-a-food-service-operator/#respondTue, 13 Sep 2016 09:48:48 +0000https://emilesrestaurant.com/?p=6

As a food service operator, you will realize that the most reliable and sustainable place of sourcing all your food ingredients is by getting them from the local market where it is always fresh and in plenty. However, this should not be done blindly since there are some sellers or farmers who could exploit you especially if you are not well conversant with the local market prices and trends. As such, there are a couple of guidelines that one can apply when going about seeking local ingredients for their food services. Whether the food is to go to a school, a hospital, university or restaurant, you need to be smart in planning before making a purchase. This article is going to cover these guidelines that can help one well.

Flexibility

It is very important for a food service operator to be flexible when it comes to the business’ menus. There may be times when the ingredients that you expect fail to mature in time or maybe the weather changes and it spoils all harvests in the local market. As such, one needs to be very flexible enough to have an alternative for the spoilt ingredients so that their menus have a cover and also explain to the customers if such a thing happens. The replacement ingredient needs to be just as good as the one that was unreachable in the market so as to fill its place in the menu well.

Make Purchases When the Season Is Still At Its Peak

When the harvests have just hit the market, there will be very many farmers who will be looking to sell mostly due to lack of storage space. As such, you are bound to get all local food ingredients at a much cheaper price. Apart from this, an added advantage is the fact that the food ingredients will be fresh from the market which means that they will still be highly nutritious and flavorful too.

Develop a Good Relationship with the Local Farmers

Developing a good relationship with all the farmers that you will be working with will help you get all the products that you need when they are still fresh and crisp from the farms. As such, the farmers will also grow the specific ingredients that you would need due to the fact that they will be having a guaranteed market from you thus very beneficial to both parties involved.

]]>As a food service operator, you will realize that the most reliable and sustainable place of sourcing all your food ingredients is by getting them from the local market where it is always fresh and in plenty. However, this should not be done blindly since there are some sellers or farmers who could exploit you especially if you are not well conversant with the local market prices and trends. As such, there are a couple of guidelines that one can apply when going about seeking local ingredients for their food services. Whether the food is to go to a school, a hospital, university or restaurant, you need to be smart in planning before making a purchase. This article is going to cover these guidelines that can help one well.

Flexibility

It is very important for a food service operator to be flexible when it comes to the business’ menus. There may be times when the ingredients that you expect fail to mature in time or maybe the weather changes and it spoils all harvests in the local market. As such, one needs to be very flexible enough to have an alternative for the spoilt ingredients so that their menus have a cover and also explain to the customers if such a thing happens. The replacement ingredient needs to be just as good as the one that was unreachable in the market so as to fill its place in the menu well.

Make Purchases When the Season Is Still At Its Peak

When the harvests have just hit the market, there will be very many farmers who will be looking to sell mostly due to lack of storage space. As such, you are bound to get all local food ingredients at a much cheaper price. Apart from this, an added advantage is the fact that the food ingredients will be fresh from the market which means that they will still be highly nutritious and flavorful too.

Develop a Good Relationship with the Local Farmers

Developing a good relationship with all the farmers that you will be working with will help you get all the products that you need when they are still fresh and crisp from the farms. As such, the farmers will also grow the specific ingredients that you would need due to the fact that they will be having a guaranteed market from you thus very beneficial to both parties involved.

The restaurant business is an ever changing ever evolving one indeed. There are important factors to consider when opening a restaurant, a food business is not and never has been a straight forward affair. Some core aspects to consider before you even start your restaurant are:

Have you got the money to do this?

Have you covered all the legalities?

Do you have the commitment for a food business?

So many businesses, not limited to restaurants but especially so in the case of restaurants have the tendency to evolve from a concept into a physical business overnight. Often this takes place with little to no planning involved and just as often we see failures. It is sound advice to seek professional advice on the subject, invest your time and a little money in the advice it will surely pay off.
Next thing to do would be to decide on a concept, a unique selling point if you will.This involves knowing what type of restaurant you want to start up and what kind of audience you are targeting. Demographic information on the area and other similar knowledge will go a long way.
Market research is also a most valuable and very necessary element you don’t want to be missing your target audience, a little bit of analysis of your competitors can give a lot of useful information to you as well.

Put all this together in a business plan, again professional help in this department might pay off in the long run. Business plans play a fundamental role in structuring your business model clearly setting a direction for your business and also attracting investors. Your business plan doesn’t need to be a massive extensive document either, just make sure it has all relevant info for yourself your staff and your investors to have a good idea where you’re going.

One thing you cannot skimp on in the restaurant business is the kitchen and equipment therein. Invest in good quality apparatus right from the start and you will save a lot of trouble in maintenance and repairs in the days to come.

You will need to make sure you have all the regulations met and licences for things like health and safety, alcohol licences music licenses and the list goes on, depending on where you are in the world. You might want to make sure all this is cleared up before you open your doors, being shut down in the first few days can have a devastating financial effect on your business.
Lastly but by no means the least important part of your business, the staff. In the hospitality business team, work is vital. You need good staff. Don’t be perturbed by the idea that staff is hard to find, just ensure your job descriptions are clear when placing ads.

]]>The restaurant business is an ever changing ever evolving one indeed. There are important factors to consider when opening a restaurant, a food business is not and never has been a straight forward affair. Some core aspects to consider before you even start your restaurant are:

Have you got the money to do this?

Have you covered all the legalities?

Do you have the commitment for a food business?

So many businesses, not limited to restaurants but especially so in the case of restaurants have the tendency to evolve from a concept into a physical business overnight. Often this takes place with little to no planning involved and just as often we see failures. It is sound advice to seek professional advice on the subject, invest your time and a little money in the advice it will surely pay off.
Next thing to do would be to decide on a concept, a unique selling point if you will.This involves knowing what type of restaurant you want to start up and what kind of audience you are targeting. Demographic information on the area and other similar knowledge will go a long way.
Market research is also a most valuable and very necessary element you don’t want to be missing your target audience, a little bit of analysis of your competitors can give a lot of useful information to you as well.

Put all this together in a business plan, again professional help in this department might pay off in the long run. Business plans play a fundamental role in structuring your business model clearly setting a direction for your business and also attracting investors. Your business plan doesn’t need to be a massive extensive document either, just make sure it has all relevant info for yourself your staff and your investors to have a good idea where you’re going.

One thing you cannot skimp on in the restaurant business is the kitchen and equipment therein. Invest in good quality apparatus right from the start and you will save a lot of trouble in maintenance and repairs in the days to come.

You will need to make sure you have all the regulations met and licences for things like health and safety, alcohol licences music licenses and the list goes on, depending on where you are in the world. You might want to make sure all this is cleared up before you open your doors, being shut down in the first few days can have a devastating financial effect on your business.
Lastly but by no means the least important part of your business, the staff. In the hospitality business team, work is vital. You need good staff. Don’t be perturbed by the idea that staff is hard to find, just ensure your job descriptions are clear when placing ads.

Every Restaurant Kitchen requires an appropriate design for it to serve its role in the best way ever.
The first major task is to get the services of an expert restaurant kitchen designer. The designer should be a professional and must be an expert in preparing a kitchen design. The designer must incorporate all the necessities of a good kitchen design while preparing the design.

The design must meet all the required safety conditions. The design must be approved by the concerned authorities. Thus a good design can only be prepared if we take the help of experts who can guide through the whole procedure of preparing the restaurant kitchen design.

A restaurant must have all the necessary equipment. They should display the required specifications and quality. A lot of companies provide equipment laying services. They provide the installation of the equipment according to the designs prepared. These companies provide expert guidance in equipment laying.

A good restaurant kitchen design must provide for optimal use of daylight. This will help in increasing the energy efficiency of the kitchen. The design must provide for an open and ventilated kitchen. The smoke gathered must be properly removed from the kitchen. The kitchen must have all the basic amenities like wash basin and sink. The wash basin must have the adequate supply of water. A restaurant kitchen is usually a wet place so an anti-slip floor is required. The floor must be cleaned properly. The material that is used must be of impervious nature. Walls must also be covered with a smooth and impervious material.

The electrical equipment must be provided in the required numbers. The safety of workers must be foremost and all the electrical wiring must be done in an orderly manner. Open wires must not be allowed at any cost. The drainage must be adequate. Water should not get accumulated on the floor or in the wash basins. There should be an adequate number of shelves in the restaurant kitchen.

The design should provide for the space that is required to place these shelves. The number of the shelves will depend on the requirement of the restaurant. The number of customers that will be handled determines the number of shelves required. The number of equipment required is also dependent on the number of customers that the restaurant will cater to. More the customers more will the number of equipment required. Another important aspect of a restaurant kitchen is the budget.

Investment on less required items must be done in the last. A list of equipment which is required in priority must be prepared and they must be purchased first. The design must be prepared to provide for an efficient and smooth functioning of the kitchen.

Every Restaurant Kitchen requires an appropriate design for it to serve its role in the best way ever.
The first major task is to get the services of an expert restaurant kitchen designer. The designer should be a professional and must be an expert in preparing a kitchen design. The designer must incorporate all the necessities of a good kitchen design while preparing the design.

The design must meet all the required safety conditions. The design must be approved by the concerned authorities. Thus a good design can only be prepared if we take the help of experts who can guide through the whole procedure of preparing the restaurant kitchen design.

A restaurant must have all the necessary equipment. They should display the required specifications and quality. A lot of companies provide equipment laying services. They provide the installation of the equipment according to the designs prepared. These companies provide expert guidance in equipment laying.

A good restaurant kitchen design must provide for optimal use of daylight. This will help in increasing the energy efficiency of the kitchen. The design must provide for an open and ventilated kitchen. The smoke gathered must be properly removed from the kitchen. The kitchen must have all the basic amenities like wash basin and sink. The wash basin must have the adequate supply of water. A restaurant kitchen is usually a wet place so an anti-slip floor is required. The floor must be cleaned properly. The material that is used must be of impervious nature. Walls must also be covered with a smooth and impervious material.

The electrical equipment must be provided in the required numbers. The safety of workers must be foremost and all the electrical wiring must be done in an orderly manner. Open wires must not be allowed at any cost. The drainage must be adequate. Water should not get accumulated on the floor or in the wash basins. There should be an adequate number of shelves in the restaurant kitchen.

The design should provide for the space that is required to place these shelves. The number of the shelves will depend on the requirement of the restaurant. The number of customers that will be handled determines the number of shelves required. The number of equipment required is also dependent on the number of customers that the restaurant will cater to. More the customers more will the number of equipment required. Another important aspect of a restaurant kitchen is the budget.

Investment on less required items must be done in the last. A list of equipment which is required in priority must be prepared and they must be purchased first. The design must be prepared to provide for an efficient and smooth functioning of the kitchen.